Center an oven rack and preheat the oven to 350°F.,Finely chop one of the pears and thinly slice the other.,Sift together the flour, baking powder, ginger and salt in a bowl, and then whisk the mixture by hand to ensure that the ingredients are well mixed.,Using a stand mixer fitted with the paddle attachment, blend the butter and sugar together on medium speed until the mixture resembles wet sand. Add the egg and vanilla and blend on medium-high speed until fluffy, about 5 minutes. Scrape down the bowl occasionally as needed. Turn the mixer to low speed and add the flour mixture all at once. Mix until just blended. The batter will be stiff.,______,This cake is best the day it is baked. Well covered, it keeps in the skillet for up to 2 days at room temperature.